A delicious Low Sugar Banana Oat Bread Recipe that is perfectly moist, freezes well, and is great for breakfast with a strong cup of coffee.
This recipe is sponsored by Stevia In The Raw®. All opinions are my own.
Low Sugar Banana Oat Bread Recipe
My daughter is back to school and I am back in the kitchen. During the summer, I’m not one for meal prepping, but when we’ve got limited time to move and get to school in time, then I’m all about getting breakfast and lunch ready in advance. That means on Sundays I generally bake a quick bread or prep some waffles so that breakfast is ready in a hurry. We try to limit sugar first thing in the morning, so when Stevia In The RawⓇ approached me to be an ambassador, I thought this would be a good way to still bake great recipes and reduce the amount of sugar in them.
Stevia In The Raw® is a zero-calorie sweetener made with extracts from the sweet leaves of the stevia plant. The first thing I made with Stevia In The RawⓇ is this amazing Banana Oat Bread that I have made in the past with regular white sugar. Stevia In The RawⓇ Bakers Bag is a cup for cup measurement, so there’s no strange conversions to deal with – I just replaced half of the sugar in the recipe with it. By keeping half of the sugar, I was able to achieve the browning, rising and caramelizing that only sugar can provide.
The recipes was all I had hoped for and more! There was no noticeable change in the flavor and everyone was happy with the loaf. The low sugar banana oat bread recipe is perfect for toasting and adding a pat of butter to for breakfast. Or, in my case, an after school drop off treat with a strong cup of coffee.
If you are not going to eat the loaf in 2 – 3 days, then it’s best to freeze it. I slice the bread and then add a square of wax paper between the layers. I keep it stored in a freezer bag, remove a slice at time and just pop it into the toaster. No need to wait for it to thaw. You can easily double the recipe to make two loaves and keep one frozen for the following week.
If you’re looking to reduce sugar intake like I am for the family, take a look at Stevia In The RawⓇ as an easy change to make in your baked goods. Simply exchange half the sugar for the same sweetness with fewer calories. . In fact, up to 700 calories are saved for every cup of sugar that is swapped out for Stevia In The Raw® Bakers Bag. It couldn’t be easier.
I know you love baking with Bananas, so here’s a few more Banana Treats.
- 1 1/2 C flour
- 1/3 C Stevia in the Raw® Bakers Bag
- 1/3 C sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 C rolled oats (I used thick oats, not quick oats)
- 1 C mashed banana (apx 2)
- 1/3 C buttermilk
- 1 tsp vanilla extract
- 1/4 C vegetable oil
- 2 eggs, beaten
- Preheat oven to 350F and prepare a 8x4 loaf pan with non-stick baking spray.
- Mix the dry ingredients (flour, Stevia In The Raw, sugar, baking powder, baking soda, salt, and oats) in a large bowl and set aside.
- Mix the banana, buttermilk, oil, vanilla, and eggs into small bowl.
- Pour the wet ingredients into the flour mixture and stir to combine. Do not beat and do not over mix.
- Transfer to the baking dish and top with a few banana slices and oats. Bake for 50 -55 minutes.
- Check for doneness with a toothpick.
- Cool, slice and serve.
To freeze the Banana Oat Bread: slice the bread and add a square of wax paper between the slices. Keep it stored in a freezer bag until you’re ready to toast it.
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